With the blistery Winter weather of late, it felt like this was the opportune moment to make this Beef and Cabbage Soup dish. The healthy ingredients make it perfect for a cold day, and you feel good eating it. Once the prep work is done, it all comes together quickly. It just needs a bit of time to simmer so the flavors blend and then it can be served! Inspired by Beauty Bites, I was happy to have this to enjoy as the snow piled up outside.

*I started making this on a Friday night and injured myself while grating the red pepper. I usually wouldn’t mention something like this but it’s a good reminder to always be careful in the kitchen! I finished the recipe on Sunday morning which worked out perfectly since a storm had made its way to our area. It was exactly what I needed for such a stormy Winter day.*

Beef and Cabbage Soup

Ingredients

220g Ground Beef
1 tbsp Olive Oil
4 cups Cabbage
1 Red Pepper, grated
1 Carrot, grated
½ Onion, chopped
1 tbsp Ginger, grated
2 Garlic Cloves, minced
1 tsp each Cumin, Crushed Pepper flakes, and dry mint
2 Scallions, thinly chopped
1/2 tsp Ground Coriander
2 Mushrooms, chopped
2 tbsp Herbs of choice, chopped
4 cups Water
1 tsp Turmeric (optional)
Salt and Pepper to taste

Instructions

Cook the ground beef with olive oil, mint, crushed red pepper, cumin, coriander, the optional turmeric, and a dash of salt. Stir for 2-3 minutes, add the onions and garlic, and cook for 2-3 more minutes.
During that time, carefully(!) grate the red pepper, carrot, and ginger. Chop the mushrooms, scallions, herbs (I used basil, mint, and parsley), and cabbage.

Add the cabbage to the meat and cook for 3 minutes until it has softened and reduced its volume. Stir in the shredded carrot, pepper, and ginger, and add salt and water until everything is covered. Cover the pot and bring to a boil. Once boiling, reduce the heat and let the soup cook for 8-10 minutes.

In the last minutes, add the chopped mushrooms, scallions, and herbs. Add salt and pepper to taste and cook for 2-3 more minutes.

Serve immediately and garnish with thinly sliced red pepper, jalapenos, hot sauce, or red chili flakes for some heat and thinly chopped parsley. Leftovers can be stored in the fridge for up to 3 days.

Enjoy!

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